Print

Strawberries & Cream Cake Recipe

Print Recipe

★★★★★

4.2 from 89 reviews

This Strawberries & Cream Cake is a luscious, layered dessert perfect for celebrations or a special treat. Made with a white cake base enriched by instant white chocolate pudding and almond extract, it’s layered and frosted with a delightful strawberry-infused cream cheese and whipped cream frosting. Fresh chopped strawberries folded into the frosting lend a natural sweetness and beautiful pink hue. The cake is moist, fluffy, and elegantly garnished with fresh strawberries, creating a visually stunning and delicious dessert that serves 8.

Ingredients

Scale

Cake Ingredients

  • 1 box white cake mix
  • 1 box (3.4 oz) instant white chocolate pudding
  • 5 egg whites
  • 1 cup sour cream
  • 1/3 cup oil
  • 1/2 cup water
  • 1 teaspoon almond extract

Frosting Ingredients

  • 2 cups heavy cream
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 3 cups chopped strawberries, plus more for garnish

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
  2. Make the Cake Batter: In a large bowl, combine the white cake mix, instant white chocolate pudding, egg whites, sour cream, oil, water, and almond extract. Using an electric mixer on medium speed, beat the mixture until it becomes smooth and well combined.
  3. Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. Whip the Heavy Cream: While the cakes bake and cool, beat the 2 cups of heavy cream in a medium bowl until very stiff peaks form, indicating it is fully whipped.
  5. Prepare the Cream Cheese Frosting: In a separate large bowl, beat the softened cream cheese on high speed until light and fluffy using an electric mixer.
  6. Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the whipped cream cheese. Beat again until the mixture is smooth and fully incorporated.
  7. Fold in Strawberries: Gently fold the 3 cups of chopped strawberries into the cream cheese mixture. The strawberries will tint the frosting slightly pink. Mix until the color is uniform but avoid overmixing to keep the texture light.
  8. Combine with Whipped Cream: Fold the whipped heavy cream into the strawberry cream cheese mixture in two batches to preserve the light and airy texture of the frosting.
  9. Assemble the Cake – Layer 1: Spread about 1 1/2 to 2 cups of the frosting generously over the top of one cake layer. Be generous with the frosting for rich flavor and moisture.
  10. Assemble the Cake – Layer 2: Place the second cake layer on top of the frosted layer, then spread more frosting evenly over its surface.
  11. Finish Assembling: Place the third cake layer on top. Use the remaining frosting to frost the top and sides of the entire cake smoothly and evenly.
  12. Garnish and Chill: Decorate the cake with additional fresh strawberries on top for an appealing presentation. Refrigerate the cake until serving to allow flavors to meld and the frosting to set. Store any leftovers in the refrigerator.

Notes

  • For best results, ensure the cream cheese is fully softened at room temperature before mixing to avoid lumps.
  • Make sure the heavy cream is cold before whipping to achieve stiff peaks.
  • You can substitute almond extract with vanilla extract if preferred.
  • The cake layers can be prepared a day ahead and stored wrapped tightly in plastic wrap in the refrigerator.
  • This cake is best served chilled to keep the frosting stable and fresh.
  • Use fresh, ripe strawberries for the best flavor impact.

Keywords: Strawberries and Cream Cake, white chocolate pudding cake, layered strawberry cake, cream cheese frosting, fresh strawberry cake

Find it online: https://epicrecipebox.com/strawberries-and-cream-cake-recipe/